These are our absolute family favourites that I swear by for when time is of the essence
Pasta Peas and Bacon
50g unsalted butter
1 shallot, very finely chopped
180g bacon (pancetta)
150g frozen peas
1/2 vegetable stock cube (Boots, Baby Organic Vegetable Stock Cube)
350g fusilli – fresh pasta is quicker!
1tbsp double cream
Salt and pepper
Grated Parmigiano to serve
Heat the butter in a large frying pan with lid until melted, then add the shallot. Cook gently for 5 minutes or so.
Cut the bacon into cubes and, when the shallot is golden, add to pan. Let the mixture fry for a few minutes while you stir it frequently.
Spoon in the frozen peas, sprinkle with the stock powder and season with salt and pepper.
Give it a good stir and then put a lid on the pan and cook over a low heat for 5 minutes.
While the sauce is simmering, cook the pasta for 3 minutes. Drain, and turn into the pan.
Keep watch on the sauce and add a spoonful of pasta water if it gets too dry.
Spoon in the cream and stir-fry the whole thing for a minute or so, before you serve into bowls.
Hand around the Parmesan and enjoy!
Salmon, Grains & Asparagus
Glorious Grains – Pre-cooked Red Rice & Quinoa
2 Wild Keto Salmon Fillets – MSC Certified
1 tbsp Olive Oil – I love the Lemon-infused one from Waitrose
Tip the grains into a lined roasting tray.
Gently place the tomatoes and salmon fillets (skin down) onto your bed of grains.
Drizzle everything with some oil, then sprinkle the dill over the salmon.
Place into the roasting oven of your AGA or the middle of a normal oven at 180-200 degrees, uncovered, for 15 mins.
To prepare your asparagus, bend each spear until they snap, and discard the harder end.
Put asparagus into roasting tray or dish, sprinkle over a little sea salt and a drizzle of oil.
Place into the same oven as your salmon after 5 minutes so they get 10 minutes cooking time.
Remove from the oven and dish up!
Whizz up a tin of passata with some jarred pre-roasted red peppers and a little of the oil they come stored in.
Add a couple of carrots chopped into chunks, and some vegetable or chicken stock.
Simmer until the carrot is tender, blend it all up and you have a soup!
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Fry some chorizo or pancetta in a pan.
Add your passata and some of the pasta water for a quick and tasty pasta sauce!
Always in the larder – Gnocchi
Cook according to the packets instructions, add some jarred or homemade pesto and voila! A super quick and simple lunch or dinner.
Whizz up a handful of fresh basil, a handful of pine nuts, some sea salt, olive oil and grated parmesan, and there you have it!
You can follow along with me as I cook these recipes below.